Pineapple Chicken

Name: Pineapple Chicken
Ingredients: 8 chicken thighs, skin removed; 1 tsp. paprika; 1/8 tsp. pepper; 2 Tbsp. vegetable oil; 1 (20 oz.) can pineapple chunks in own juice; water; 1/4 c. packed brown sugar; 3 Tbsp. dried onion soup mix; 2 Tbsp. cider vinegar; 1/2 tsp. ground ginger; 2 Tbsp. cold water; 1 Tbsp. cornstarch; 1/2 c. toasted slivered almonds (optional)

13 ingredients

15 steps

Ingredients

8 chicken thighs, skin removed
1 tsp. paprika
1/8 tsp. pepper
2 Tbsp. vegetable oil
1 (20 oz.) can pineapple chunks in own juice
water
1/4 c. packed brown sugar
3 Tbsp. dried onion soup mix
2 Tbsp. cider vinegar
1/2 tsp. ground ginger
2 Tbsp. cold water
1 Tbsp. cornstarch
1/2 c. toasted slivered almonds (optional)

Directions

1

Sprinkle chicken with paprika and pepper.
2

In a large skillet over medium-high heat, brown chicken in oil.
3

Meanwhile, drain pineapple juice into 2-cup measuring cup.
4

Set pineapple chunks aside.
5

Add water to juice to make 1 1/2 cups liquid.
6

Add brown sugar, soup mix, vinegar and ginger; stir until blended.
7

Pour over browned chicken and bring to boil.
8

Reduce heat to low, cover and simmer for 20 minutes or until chicken is no longer pink when cut along bone.
9

Transfer chicken to a serving platter; cover and keep warm.
10

In small bowl, mix 2 tablespoons cold water and cornstarch until smooth.
11

Stir into liquid in skillet.
12

Stirring over medium heat, bring to boil and boil for 1 minute.
13

Add pineapple chunks and cook 2 minutes longer or until pineapple is heated through.
14

Pour over chicken.
15

Sprinkle chicken with almonds and serve.